Bayou Breakfast Casserole |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I first tasted this at my mother's several years ago, and I immediately grabbed the recipe and copied it down. It was an Emeril contest winner way back when, and I have altered it very little. The ingredients are a bit different, but the flavors come together wonderfully in the finished product. Read more . The leftovers re-heat very nicely in the microwave, too, which is always a plus when you take some to work for lunch the next day! Ingredients:
1/2 loaf day old french bread, cubed into bite size pieces |
4 tablespoons melted butter |
1 pound shredded monterey jack cheese (may use pepper-jack cheese if you like it spicier) |
1/4 pound genoa salami, cut into 1/4 inch strips |
9 eggs |
11/2 cups whole milk |
1/3 cup dry white wine (optional, but it really adds to the flavor) |
2 green onions, diced finely |
2 teaspoon dijon mustard |
1/8 teaspoon each: black pepper and cajun or creole seasoning |
1 cup sour cream |
1/4 cup or more parmesan cheese (fresh grated is definitely best with this) |
Directions:
1. Spread bread cubes over bottom of well-buttered 9x13 glass baking dish.
2. Drizzle with the melted butter; layer on the shredded cheese and then the salami.
3. Beat together the eggs, milk, wine, onion, mustard and seasonings; pour over bread mixture.
4. Cover pan with foil and refrigerate overnight.
5. Let dish stand at room temperature for 30 minutes before baking (keep foil on dish).
6. Bake covered at 350 degrees for 1 hour.
7. Remove cover and spread top of casserole with sour cream and sprinkle generously with fresh grated parmesan cheese.
8. Continue to bake, uncovered, for an additional 10 minutes.
9. Let casserole set for 10 minutes before cutting and serving.
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